Korean cuisine has won the hearts of the world with its savory, sometimes unbelievable flavors. spicy dishes. Perhaps the most popular dish distant Asian region is korean carrots, the recipe of which can be viewed at the link. This appetizer is good both on its own and as part of more complex vegetable dishes. For example, eggplant Korean carrots: an easy-to-prepare salad that is not ashamed to be served both for dinner on a normal day and for festive table. Marinated and fried eggplants make the vegetable mix tender and nutritious, and spices for Korean carrots give the very piquancy for which it is valued. Korean cuisine. I have prepared for you a convenient step by step recipe with a photo so that you can visualize the process of preparing this snack. Together with the pickling steps, cooking will take about two days, but your active actions will require nothing at all. Another reason to do eggplant snack- its benefits for digestion. Spices in its composition have a beneficial effect on appetite, stimulate the activity of the digestive tract. But be careful with the amount of spices: for sensitive ones, it is better to reduce their amount. So, let's feel like Korean chefs and prepare a fragrant national snack! And if you like spicy Korean salads, I recommend Korean funchose salad with carrots for cooking.
For cooking spicy eggplant in Korean you need:
- 4 small eggplants (600-700 g);
- 2 sweet bell peppers (150 g);
- 2 onions (250 g);
- 1 carrot (100 g);
- 4 cloves of garlic;
- half a bunch of parsley;
- 2 tbsp with a hill of spices for Korean carrots;
- 4 tbsp vinegar;
- 4-6 tbsp vegetable oil for frying;
- 1/4 st. boiled water;
- salt to taste.
How to cook eggplant in Korean, the most delicious recipe
1. Thoroughly wash the eggplants, cut them in half. Cut each half into strips about 0.5 cm thick.
2. Add up vegetable cutting into a bowl, add a little salt and mix well. An important point: do not put a lot of salt. From its excess, eggplants become tough and, accordingly, less tasty.
3. We cover the bowl with eggplant with a plate and put it under oppression for a day.
4. After a day, open the contents of the bowl and look - the eggplants let the juice out.
5. Carefully squeeze the eggplant pieces (for example, with gauze, or simply squeeze them tightly with your hands).
6. Next step: rub Korean carrots. Carrot strips should be long, use a special grater.
7. And one more ingredient of our snack: thinly sliced Bell pepper.
8. Now, in a separate bowl, mix the carrots and peppers in Korean and leave.
9. Let's get back to the eggplant. Heat the pan and fry the eggplant in vegetable oil. Do not pour out the oil in which the eggplants were fried.
10. Let the eggplant cool slightly and put them in Korean salad. Mix vegetables thoroughly.
11. Finely chop the onion (preferably in cubes, as in the photo). Put the onion in the freed pan and fry quite a bit. If necessary, add a little more vegetable oil.
12. Keep an eye on the onion: it should turn out crispy. If the variety is bitter, then the bitterness should go away.
13. It's the onion's turn to go to the salad.
14. The most piquant moment of the Korean spicy eggplant recipe. Pour spices for Korean carrots into a bowl with vegetables. Can be replaced ready mix for the following seasonings: cumin + coriander + paprika + black ground pepper+ red hot peppers.
15. Add to the bowl 1/4 tbsp. water and 4 tbsp. without a slide of vinegar. Trick: if you add boiling water, the salad will marinate a little faster.
16. Add greens to the bowl and mix the appetizer, enjoying the aroma of spices and looking forward to the feast.
17. We press the snack with a plate. You can set oppression in the form of a jar, as at the beginning of the recipe. We leave everything to marinate in the refrigerator for at least 3 hours, and preferably 12 hours. The longer the mixture marinates, the tastier it will be.
18. Open the plate. Incredible delicious eggplant with Korean-style carrots are ready! Serve the appetizer cold. Bon appetit!
An eggplant appetizer with Korean carrots is pretty well stored in the refrigerator; without sterilization, it stands for 1-2 months, provided it is kept in pre-sterilized jars. But if you want to play it safe, you can sterilize the lettuce jars and roll them up for the winter. To do this, place the filled jars in a saucepan with cold water(assuming the salad is also cold). From above we cover the jars with lids and after boiling water in a saucepan, we sterilize at the rate of 0.5 l of the jar - 15 minutes, 1 l - 30 minutes. We twist the lids, turn them upside down, wrap them in a blanket and leave for a day. After that, you can put the salad in the closet until winter.
If you want to diversify your autumn menu, be sure to cook. This dish is one of the most delicious recipes eggplant dishes, besides, it can be cooked very quickly. Unlike spicy fried Korean eggplant"Kadicha", these eggplants are served cold.
By the way, if you like to add greens to dishes, then it will not hurt in this recipe. You can put fresh parsley, cilantro or dill. I have no doubt that the recipe should appeal to all lovers of eggplant and hot snacks. By the way, I want to remind you that this salad can be prepared for the winter, but that's another story.
Ingredients:
- Eggplant - 1 pc. (large size)
- Carrots - 1 pc.,
- Bulgarian pepper - 1 pc.,
- Apple cider vinegar - 1 tbsp. spoons,
- Garlic - 3-4 cloves,
- Soy sauce - 2 tbsp. spoons,
- Olive oil - 2 tbsp. spoons,
- Sesame seeds.
Korean Eggplant with Carrots and Peppers - Recipe
First, prepare all the vegetables. Peel the carrots and grate for Korean carrots.
Cut the bell pepper lengthwise into thin strips.
Cut the eggplant into thin sticks 10 cm long. Since I used a pink eggplant, the skin of which is not bitter at all, I decided not to remove it.
Heat up the pan with olive oil. Once the oil is hot, add the eggplant. Stirring with a spatula, fry them until golden brown.
Put chopped carrots in a salad bowl, bell pepper and eggplant.
Add soy sauce.
Then pour in the apple cider vinegar. If you didn't have a home apple cider vinegar, then replace it with a simple dining room or add 1 tbsp. a spoonful of freshly squeezed lemon (lime) juice.
Add minced garlic.
Mix all ingredients well.
Ingredients:
- eggplant - 2 kilograms;
- onions - 500 grams;
- sweet pepper - 500 grams;
- carrots - 500 grams;
- garlic - 6 cloves;
- red ground pepper - 1-2 teaspoons;
- ground coriander - 2 teaspoons;
- ground black pepper - 1 teaspoon;
- vinegar 9% - 100 milliliters;
- sugar - 8 tablespoons;
- vegetable oil - 100 milliliters;
- salt - 1 tablespoon.
The fastest pickled eggplant in Korean. Step by step recipe
- We need to cut the washed and wiped eggplants into thin sticks. First, cut off the tails on both sides and cut the eggplant into four parts: lengthwise and across. We cut each cut part of the blue one into sticks.
- The eggplants were placed in a bowl and sprinkled with salt. Do not forget to mix so that the salt is not only on the top eggplants, but also gets on the bottom ones. Leave it like this for one hour.
- An hour has passed, we drain the formed dark juice from the eggplants and wash them under running water.
- Next, prepare the eggplant directly for pickling. They can be boiled, fried in sunflower oil and simply baked in the oven. I am like an amateur fast food eggplant in Korean, I choose baking in the oven. This has its advantages: as I said, eggplant cooks quickly and will not be as greasy as when fried.
- Lightly grease a large baking sheet vegetable oil. And put eggplant on it. We cover them with food foil from above: so they will not burn with us. And put in a preheated oven for 10-15 minutes. When they become soft, they can be removed from the oven. If you still decide to cook them, then lower them into boiling water and cook for 10 minutes. Then let them cool down.
- We clean the carrots and, of course, wash them. Then we cut it with a Korean vegetable shredder. Pour in boiling water and leave for 3 minutes. After that, rinse it through a colander with cold water. Our carrots will be soft after that.
- We will cut the peeled onion into half rings.
- Do not forget to wash the sweet pepper and remove the core from it, along with the seeds. Cut the pepper into four parts, and then chop into thin strips.
- In a sufficiently large container, mix all our chopped and grated vegetables, except for eggplant. Add garlic to them, which must be crushed or passed through a press.
- It's time to add the spices. Salt, coriander, black and red hot pepper, vinegar, sugar and sunflower oil. A spoonful of salt should be taken without a slide, the amount of pepper can be reduced or vice versa, increased. This is already a matter of taste. Hot red pepper can be replaced with bitter capsicum, taking half or a third of the whole pepper.
- Mix the vegetables, cover with a lid or film on top. Set aside to marinate for 5-6 hours.
- And now we mix pickled vegetables and still warm, not cooled eggplants, mix. Korean-style quick marinated eggplants with carrots are ready - this is a dish option for eating right away.
- If you decide to prepare this yummy for future use, for the winter, then we will continue to preserve them.
- We need three liter jars: you can take six pieces of half-liter. Be sure to sterilize them in a way convenient for you: over steam or in the oven. And spread the Korean-style pickled vegetables in sterile jars.
- IN large saucepan pour cold water. Lay a towel at the bottom of the pan and place the jars, adding water up to their necks, to sterilize. As soon as the water boils in the pan, count exactly 35 minutes if you have liter jars, and 20 minutes if you have half-liter jars.
- Then remove the jars from boiling water and immediately roll them up with sterile lids. As usual, turn the jars upside down, wrap them up and let them cool completely.
Korean marinated eggplants are ready. Be sure to cook them according to this recipe. And in winter, opening a jar of eggplants, you will immediately feel the aromas of summer: a delicate smell of sweet pepper, a hint of garlic and an incomparable aroma of coriander. Visit our site "Very tasty": new recipes for conservation are waiting for you, and others, no less delicious meals. Enjoy your meal!
Slightly spicy, moderately salty and spicy salad from eggplant - great snack. It can be served with buckwheat or barley porridge, chops, kebabs, stewed fish or meatballs. To create a salad, only a few ingredients are used (vegetables, spices and natural acid).
Korean-style eggplant with carrots is recommended to be done in advance, 30-40 hours before serving. So the “blue” ones are well marinated, saturated with the aroma and taste of spices.
For creating savory snack from eggplant, it is recommended to use young fruits with the minimum amount seeds.
Taste Info vegetable snacks
Ingredients
- eggplant - 4 pcs.;
- carrot - 1 pc.;
- vegetable oil - 2-3 tbsp. l.;
- granulated sugar - 1 tsp;
- coriander - 1 tsp;
- sweet Bulgarian pepper - 2 pcs.;
- apple or vinegar 6% - 1-2 tbsp. l.;
- salt - 1 tsp;
- garlic cloves - 3-4 pcs.
How to cook Korean eggplant with carrots
For the recipe, you need elastic eggplants, without flaws and damage, wash them and chop them into long sticks. Transfer to a deep bowl table salt and stir. This is done so that the pieces of blue fruits do not fall apart. 
Leave the "blue" in this form for 10-12 hours. During this time, the pieces will “wilt”, become denser and let the juice flow, drain all the liquid that has formed.
After the required time has elapsed, fry the eggplant in a saucepan with heated vegetable oil for 5-10 minutes. Then transfer them to a deep bowl. 
Chop carrots into thin strips or rub them on a special grater in Korean style, add to a bowl with eggplant. 
Cut sweet pepper into thin half rings and send to the total mass of vegetables. 
sprinkle vegetable preparation coriander, sugar and salt, add chopped garlic and vinegar, mix all the ingredients together. 
Cover the bowl with a lid and put it in a cool place for 20-24 hours. During this time, the vegetables will be saturated with the aroma of spices and natural vinegar. 
Serve Korean-style eggplant as a side dish or snack anytime. 
Helpful Hints:
- If you like especially spicy and savory dishes, along with all the spices, add black and red ground pepper, ground nutmeg to the appetizer, ground ginger and soy sauce.
- You can dilute the color palette with herbs, finely chop the parsley, cilantro and dill, add to the vegetables before sending them to marinate.
- Sprinkle when serving ready meal sesame seeds.
- In addition to carrots and sweet peppers, you can add onion, cut into thin half rings, to the eggplant.
True connoisseurs of Asian cuisine claim that the recipe for Korean-style eggplant with carrots is unknown to the people of Korea. It is said that Koreans prefer blanched fern sprouts soy sprouts, pickled daikon and pickled stonecrop leaves. And our spicy carrot, already registered in all culinary notebooks, was invented by Korean settlers due to the lack of those very exotic plants in the Slavic territory. Isn't that an excuse not to make a Korean-style eggplant and carrot appetizer for eggplant season? And our recipe with a photo will help you cook them quickly, not troublesome, and most importantly - delicious!
To prepare pickled eggplant with carrots and garlic in Korean, you will need:
- eggplant - 4 pcs.
- carrots - 1 pc.
- onion - 1 pc.
- sweet / Bulgarian pepper - 2 pcs.
- garlic - 3-4 cloves
- vegetable oil - 50 ml
- vinegar - 60 ml
- soy sauce - 2 tbsp.
- sesame seed - 2 tbsp.
- sugar - 1 tsp
- salt - 1 tbsp.
- coriander - 1 tsp
- nutmeg - 0.25 tsp
- fresh cilantro or parsley - 1 bunch
Recipe for eggplant with carrots in Korean:
As you know, the fruits of mature eggplants contain some unpleasant bitterness due to the content of solanine in them. Therefore, before preparing anything from it, this bitterness must be removed. However, breeders have already tried and developed new eggplant varieties that are ideal for cooks - they do not contain bitterness and, accordingly, do not require special preparation and soaking before heat treatment. If you come across such wonderful eggplant varieties, use them with pleasure, but if you are not quite sure which variety you purchased and what the eggplant will be in the final dish, do not be lazy and sprinkle them with salt. But first, for our salad, we cut the washed eggplants, with the stalk removed, into plates half a centimeter thick.
We cut each eggplant plate diagonally - you will get oblong even bars.
We put the sticks in a deep container (in a basin or bowl) and sprinkle with coarse salt, leave for half an hour.
In the meantime, chop and prepare all the rest for appetizers. vegetable ingredients: three carrots on a Korean shredder-grater.
Sweet / Bulgarian thick-walled pepper is freed from the green stalk and numerous seeds, cut into oblong strips. You can put all the vegetables in one bowl, we will soon add fried eggplant to them.
Cut sweet white or purple onions into thin / medium half rings, send to carrots and peppers.
Pour coriander and a pinch into the bowl with chopped vegetables nutmeg, as well as the amount of sugar indicated in the list of ingredients for the recipe. Stir, let the spices soak for some time.
We return to the eggplants - they are ready for frying. But before that, they must be squeezed out of the bitter-salty liquid and placed in a pan into which we pour vegetable oil.
It is not necessary to “fry” eggplants for a Korean-style snack, they are loose in structure, tender, and can fall apart from being in the pan for too long. As soon as a light ruddy shade appears on the eggplants, we shift them hot to vegetable mix. Thus, all the cubes will retain their shape, and the appetizer will have a beautiful appetizing look on the table.
Extrude on warm eggplant garlic, add sesame seeds, add vinegar, soy sauce.
We send finely chopped, fresh cilantro or parsley.
Now you can mix warm eggplant with carrots and garlic.
Allow to cool in the room, and then rearrange to marinate in the refrigerator, preferably with minimum shutter speed at 3 o'clock.
Eggplant appetizer with carrots in Korean is ready!
